Babka Recipe
Indulge in the delightful aroma of freshly baked walnut bread! This luscious, sweet dough is filled with a rich walnut mixture and twisted into beautiful loaves. Perfect for breakfast or as a comforting snack, each slice offers a taste of warmth and nostalgia that will keep you coming back for more!
Equipment
- Small Bowl
- Stand mixer with paddle attachment
- Dough Hook Attachment
- Large bowl
- Rolling Pin
- 9x5-inch Loaf Pans
- Parchment paper
- Sharp Knife or Dough Scraper
- Towel
- Meat thermometer
- Wire Rack
Ingredients
- ½ cup white sugar
- ¼ cup butter
- 1 teaspoon salt
- 1 cup hot milk 185°F or 85°C
- 2 .25 ounce packages active dry yeast
- ¼ cup warm water 110°F or 43°C
- 2 large eggs
- 4 ½ cups all-purpose flour
- Walnut Filling Ingredients:
- 3 large eggs
- 1 cup packed light brown sugar
- ⅓ cup butter melted
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups walnuts chopped
- 2 tablespoons butter melted
Instructions
Prepare the Dough:
- Stir white sugar, ¼ cup butter, and salt into the hot milk in a small bowl until the butter is melted and the mixture is lukewarm.
- In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water and stir to dissolve.
- Stir the milk mixture into the yeast mixture. Add 2 eggs and 2 ½ cups of the flour; beat on high until combined. With the mixer on low, add the remaining 2 cups flour, ½ cup at a time.
- Switch to the dough hook and mix until the dough leaves the sides of the bowl, about 5 minutes. Set the dough in a large, lightly greased bowl, turning it to coat the top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
Prepare Walnut Filling:
- While the dough rises, lightly beat 3 eggs in a large bowl. Stir in brown sugar, ⅓ cup melted butter, cinnamon, and vanilla extract. Fold in chopped walnuts.
Shape the Dough:
- Punch the dough down. Turn it out onto a large, lightly floured surface, cover with the bowl, and let rest for 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
- Divide the dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread it to within ½ inch of the edges. Roll up each square tightly like a jelly roll. Pinch ends and seams closed to seal.
Twist the Dough:
- With your palms, roll the logs back and forth until uniformly round. Cut 1 log in half lengthwise to form 2 striped strands. Quickly twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under if needed.
Final Rise:
- Repeat with the remaining logs and pans. Cover the pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above the top edges of pans.
Bake:
- Preheat the oven to 350°F (175°C). Brush the loaf tops with the remaining 2 tablespoons melted butter. Bake loaves until puffed, well browned, and a thermometer inserted in the centers registers 200°F (93°C), about 35 to 45 minutes. Tent with foil if tops brown before loaves are done.
Cool and Serve:
- Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack. Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.
- Enjoy your delicious walnut bread!